Cornbread Cowboy Casserole
This favorite Cornbread Cowboy Casserole with Ground Beef is a hearty meal the whole family will love.
Servings 8
Equipment
Ingredients
- 1 pound Ground Beef
- 1/2 cup Red Bell Pepper
- 1/2 cup Onion
- 15 ounce can Tomatoes with Green Chilies
- 1 cup Salsa
- 3 teaspoon Chili Powder
- 1 1/2 teaspoon Garlic Powder
- 1 teaspoon Cumin
- 1/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 15 ounce can Corn
- 15 ounce can Black Beans
- 1/2 cup Monterrey Jack Cheese
- 1/2 cup Cheddar Cheese
Cornbread Topping
- 1 Jiffy Cornbread Mix
- 2 tablespoons Melted Butter
- 1 Egg
- 1/2 cup Sour Cream
- 1 cup Cream Corn
Instructions
- Preheat oven to 375 degrees.
- Brown ground beef with onion and red bell pepper in a large pan until the vegetables have softened and there is no more pink left in the meat. Drain excess grease.1 pound Ground Beef, 1/2 cup Red Bell Pepper, 1/2 cup Onion
- Mix in tomatoes with green chilies, salsa, corn, pinto beans, garlic powder, cumin, chili powder, black pepper and salt. Simmer on the stove top for 10 minutes.15 ounce can Tomatoes with Green Chilies, 1 cup Salsa, 1 1/2 teaspoon Garlic Powder, 1 teaspoon Cumin, 3 teaspoon Chili Powder, 1/2 teaspoon Black Pepper, 1/4 teaspoon Salt, 15 ounce can Corn, 15 ounce can Black Beans
- Transfer the ground beef mixture into a prepared 9 x 13 baking dish. Sprinkle cheese evenly over the top of the beef.1/2 cup Monterrey Jack Cheese, 1/2 cup Cheddar Cheese
- Combine the cornbread mix, cream corn, egg, and sour cream.1 Jiffy Cornbread Mix, 2 tablespoons Melted Butter, 1 Egg, 1/2 cup Sour Cream, 1 cup Cream Corn
- Add cornbread mixture to the top of the cheese. Spread out into an even layer. The mixture does not have to completely cover the casserole.
- Bake for 30 - 40 minutes until the cornbread is cooked through and the casserole is bubbly. Serve immediately.
Notes
Storage and make-ahead
Make ahead: Cowboy casserole can be made a few days ahead of time and stored in an airtight container. The casserole can also be assembled and stored unbaked in the fridge for up to two days, so all you need to do is pop it in the oven on those busy weeknights. Fridge: Leftover cowboy cornbread casserole will keep for 3 - 4 days in the refrigerator. Freezer: You can freeze cowboy casserole for up to 3 months. Thaw in the fridge overnight and reheat in the oven or the microwave. Cover tightly with aluminum foil if reheating in the oven so it doesn't dry out. Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
